Consisting of small tidbits rather than a heavy repast, Rebora (economic history, U. of Genoa, Italy) surveys the history of food in Europe (with a strong focus on Italy) during the medieval and early modern period. The short chapters give an accurate, albeit abbreviated idea of the sources and preparation of numerous ingredients on the European table, including wine, grain, fish, stuffed pasta, water, salt, soup, polenta, fat, and spices. Chapters are also included on the effects on the table of the exploitation of the New World. Annotation c. Book News, Inc., Portland, OR (booknews.com)